I have a little bit of a thing for summer corn. Once it shows up for the season, I am that person who buys far more than I’d ever need for our two-person household. And yet, I can take it or leave it when it comes to corn on the cob. But served any other way? You can count me in.
And that is especially the case with this creamy corn pasta. I’d happily enjoy it every week of the season. With sautéed zucchini, spicy fresh basil, fusilli pasta and a creamy sauce made of fresh corn kernels, it’s like summer in a bowl.
Now, let’s talk specifically about the sauce, which is made of plenty of fresh corn and just a smidge of garlic, salt and pepper. I’ve become completely obsessed with this “sauce” over the years, using it in everything from enchiladas to pizza. I cannot get enough — it makes things so nice and creamy, and is packed with that wonderful flavor of summer corn! For this dish, the sauce also includes a small amount of milk (use any kind you’d like), which helps to thin it out to coat the pasta a bit better.
You’ll likely need about three to four medium ears of corn for the entire recipe, but this may vary slightly just depending on their exact size.
And one final thing! Don’t skip the lemon zest! It really brightens up the pasta and ties the whole dish together.Print this recipe
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